MAIN INGREDIENTS
Drob po selski, meaning liver cooked village-style, is a traditional dish that is made by cooking liver with vegetable chunks and (optionally) mushrooms in a clay earthenware pot. Pieces of chicken, beef, or pork liver are first roasted with sautéed onions, carrots, peppers, garlic, tomatoes, and mushrooms, and they are then typically simmered with some water and flour.
Wine, tomato purée, and spices are often added to the dish for extra flavor. In Bulgaria, the dish is a typical lunch or dinner meal that is usually garnished with freshly chopped parsley and eaten with slices of homemade bread on the side.
MAIN INGREDIENTS
Shkembe chorba is a nourishing Bulgarian soup made with a combination of tripe, water, flour, milk, red wine vinegar, garlic, paprika, and hot chili peppers. When served, it is recommended to garnish it with chopped parsley, then consume it with beer or rakia on the side.
This soup is well-known in Bulgaria for being a great hangover cure after a night of clubbing in chalga clubs or mechanas.
MOST ICONIC Shkembe chorba
MAIN INGREDIENTS
Ezik v maslo is a traditional dish that is made with slices of tongue fried in butter. The dish is typically made with beef tongue, but it can also be made with pork tongue. The tongue is first cooked in salted water with bay leaves and black pepper and then cut into thin slices which are pan-fried in butter.
Alternatively, the sliced tongue can be dredged in flour, eggs, and breadcrumbs before being fried. The fried slices of tongue are typically served hot as a meze dish that is usually garnished with finely chopped parsley (or parsley and garlic) on top.
MAIN INGREDIENTS
Bahur is a traditional sausage made with a combination of rice and trimmings and blood of pork (but sheep and beef offal can also be used). Onions, bay leaves, cumin, and allspice are also added to the mixture. The ingredients are sautéed before they're stuffed into thick pork intestines.
The sausages are pierced with needles a few times to let the air out, then boiled, drained, and either consumed straight away or left to dry in a cold and dry place.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.